Thursday, November 20, 2014

Anna Sultana's White Fruitcake


Four years ago I posted the recipe for 
A couple of years ago I posted a recipe 

I recently got a request for a white fruitcake recipe that has crushed pineapple.
It’s about time for another fruitcake recipe.
Yes, this recipe has crushed pineapple in it.
Marilyn F., I hope this is the recipe you are looking for.

Not sure if it's too late to make a fruitcake this year?
Check out this post: Anna Sultana’s Fruitcake Baking Hints
Along with the explanations on why fruitcake making is such a hassle here are links for three cakes that could pass for the holidays:

Ma’s Cinnamon Swirl Sour Cream Coffee Cake 
Ma’s Pineapple Cake with Coconut Pecan Topping 
Carmela Soprano's Mom's Pear and Grappa Pound Cake 

Hints:

There’s a light touch of almond flavouring in the cake.
If you'd like a stronger almond flavour, you could increase the amount of almond extract, or you could replace the lemon extract or vanilla with another teaspoon of almond extract.

You could replace the coconut with 8 ounces (250 g) sliced almonds.
Or you could use 4 ounces (125 g) of each.
You could also use just red or green candied cherries, especially if a large tub of either was on sale.

Leave the fruitcake wrapped in the wax paper for storing.  
Remove it just before slicing and serving so it will stay moister.


Why not make both a dark and a white fruitcake?  
Then you could present alternating slices of each on a a festive platter. 
Marilyn mentioned that “her mom loved it (white fruitcake) as it contrasted so well with her dark fruitcake.”
Your guests would love it, too.

After aging this cake can be stored for an indefinite period in the freezer. 
(Maybe next year you could make it in September to get a jump on the season).


                    White Fruitcake

Grease well an 8 inch square cake pan
Line with two layers of wax paper
         
Preheat oven to 300°F (150°C)         
Bake 2 3/4 to 3 hours

Drain over a large measuring cup (you want to save the juice)
1 can (19-ounce / 540 mL) crushed pineapple
If necessary, add enough water to make 1/2 cup (125 mL) of liquid.

Mix together in a large bowl
1 1/2 Cups (375 mL) golden raisins 
4 ounces (125 g) chopped mixed peel or citron
8 ounces (250 g) candied red cherries, quartered
8 ounces (250 g) candied green cherries, quartered
1 Cup (250 mL) coconut 
Sprinkle with 
1/2 Cup (125 mL) flour 
Toss until all the fruit is well dusted. 

Sift together in a medium bowl for the flour mixture
2 1/4 Cups (550 mL) flour
2 teaspoons (10 mL) baking powder
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) nutmeg

In large mixer bowl place
1 Cup (250 mL) butter, room temperature
Cream the butter.
While creaming the butter gradually add
1 1/2 Cups (375 mL) sugar
Mix until light and fluffy.
Add, one at a time, beating well after each addition
3 large eggs
Then add
1 teaspoon (5 mL) vanilla
1 teaspoon (5 mL) lemon extract
1 teaspoon (5 mL) almond extract
the reserved pineapple and 1/2 cup pineapple juice
Stir well.
Add 1/4 of the flour mixture and stir just until mixed.  
Make 3 more flour mixture additions, stirring just until mixed after each one.
Stir in dusted fruit.

Turn batter into prepared pan and spread evenly. 
Bake at 300°F (150°C) for 2 3/4 to 3 hours.
A skewer inserted in centre should come out clean. 
Cool cake in pan on a rack for 30 minutes. 
Turn out onto rack to cool completely. 

Wrap in aluminium foil and store in an airtight container in a cool place.

3 comments:

  1. Thank you for this, I have the supplies for this and will post the cost of making this dollar cake in 2014!

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  2. Hi, kennedy! Oh, my... don't spoil our enjoyment of the 1930s fruitcake by reminding us of the cost. But, then, salaries have risen since then, so I guess we shouldn't complain :-)
    Merry Christmas!

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  3. Not at all, But I do cheat and buy it bulk! So far the cost is very reasonable..Thanks for hunting this down for me.

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